Vegan Black Bean Tortilla Soup
This vegan black bean tortilla soup makes for a great quick and effortless weeknight dinner or easy meal prep recipe for a busy week! Made with black beans, sweet corn, bell peppers, salsa, and spices. This soup is hearty and so delicious!
Ingredients
Soup
- 1 Tbs Avocado or Coconut Oil
- 1 Yellow Onion diced
- 4 Garlic Cloves minced
- 1 Red Bell Pepper diced
- 2 tsp Cumin
- 1 tsp Chili Powder
- ½ tsp Salt
- 1 ½ cups Chunky Salsa
- 4 cups Vegetable Broth
- 2 cans Black Beans drained and rinsed
- 16 oz Frozen Whole Kernel Corn
For Serving
- Fresh Cilantro chopped
- Fresh Lime Juice
- Ripe Avocado sliced
- Tortilla Chips I like Siete brand!
Instructions
- Heat a large pot over medium heat. Add oil, garlic, onion, and bell pepper. Cook for 10 minutes, stirring frequently, until onions are translucent and the peppers have a bit of color.
- Add cumin, chili powder, and salt. Stir to coat. Then add salsa and vegetable stock. Stir to combine, then increase heat to medium heat and bring to a low boil.
- Once it’s boiling, add black beans and corn and stir to combine. Reduce heat to low and simmer, covered, for 35 minutes, stirring occasionally.
- Serve with sliced avocado, fresh cilantro, and tortilla chips.
- Store in an airtight container in the refrigerator for 5-6 days or in the freezer for 1 month.
Notes
This soup is even better the second day!
Recipe inspired from Minimalist Baker's Black Bean Tortilla Soup